1.Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2.With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3.Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4.Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5.Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

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12 Comments

Tami DelaneytamidelaneyJun 24, 2012I made this cake tonight....delish! I thought the batter was not sweet enough at first, but adding the strawberries and then the glaze....it gave it a whole new twist....love the hint of lemon. The yogurt made the cake moist, as did the strawberries. Thanks for the recipe! Definitely a repeat. I took pics...wish I could upload.